Recipe
Creole Egg Casserole Recipe
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Chefjeb / All my dishes 1 year, 6 months ago
This is an easy dish that can be prepared in advance, refrigerated and then heated. The recipe can be multiplied, so this is great for a brunch or a crowd. Serve with cheese grits.
Prep:20m Cook:30m Servings:6
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 Chefjeb |
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Ingredients
- 1 cup celery, chopped
- 3/4 cup onion, chopped
- 1 large bell pepper, chopped
- 1 tablespoon bacon drippings or oil
- 1 can cream of celery soup, undiluted
- 1 70z can tomato sauce
- 6 hard boiled eggs, sliced (1 per person)
Directions
- Saute veggies in oil until wilted. add tomato sauce and soup andmix well. In casserole, place layer of sauce, layer of sliced eggs and repeat until eggs are used. Top with remaining sauce. Bake 30 minutes at 300 degrees uncovered.
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chefjeb 1 year, 6 months ago said:
I have used this one for brunches and breakfasts for a lot of people. Serve it with cheese grits, a side of fruit and muffins. It's super easy and economical and it holds well in a chafing sish. Don't let the soup thing scare you, this is real food.
watkinsgal 1 year, 5 months ago said:
Thanks for this recipe! I have laying hens and always have eggs on hand. YAY! Something new with eggs!!!
chefkimmie 1 year, 4 months ago said:
This is delicious and very easy to make. The hardest thing is getting the shell off the eggs. I made it ahead and reheated. It worked great.
dtour 8 months ago said:
Sounds interesting. Will try it.
notyourmomma 5 months, 4 weeks ago said:
This looks interesting. Would be awesome with cheese grits.